For breakfast this morning I had 2 biscuits warmed up (left over from dinner a few days ago) with tart cherry jam. My daughter has found a summer farmer's market on the east side whose produce she buys in bulk in the summer. She bought gallons of tart Michigan sour cherries this summer and processed them into jam. And we're now enjoying it. She also bought baskets of cukes and using my Mother's recipe for bread and butter pickles and dill pickles, we've had some of that for holiday meals. She also bought a lot of corn on the cob and wax beans and processed those for the freezer. Bob hates corn, but the rest of us really enjoyed a taste of summer at Thanksgiving--tasted like we'd just walked into the field and pulled a few ears off the stalk. She sent some home with me after Saturday dinner, and I enjoyed it for Sunday breakfast. I'd often talked about how wonderful watermelon pickles are (the only produce I've ever canned, and that was 1957), so she found a recipe in my Mother's file box, and made them this past summer using tiny little flower shapes. She also makes cherry pies with highly decorative crusts. The apple butter is scrumptious but perhaps fewer spices next time, she says. She's considerably added to her costs by then packaging the jars and Fed-exing them to relatives. She often calls her cousin Amy for advice about mom's recipes if she thinks something doesn't sound right, so I know she got some, and her cousin Joan in Indiana who has been so helpful to us this past year. I believe her sisters-in-law in Colorado and Kansas benefited from her generosity, and of course we did too.
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| Thanksgiving dinner |
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